My NEW brown butter chocolate chip cookies that are even better than the original! Golden brown butter, brown sugar, rich egg yolk and pure vanilla extract come together for an incredible cookie dough studded with pure dark chocolate chunks.
First brown the butter. Melt it over medium heat in a small saucepan. Make sure to use a stainless steel saucepan so you can see what's happening. If you use a dark pan it may be difficult to monitor the change in colour. Once melted, let the butter come to a simmer. It will crackly as it boils. Stir the butter constantly as it melts to ensure it cooks evenly and so the brown bits don't catch at the bottom. As the moisture evaporates, the butter will start to foam and eventually the crackling will settle down and the foam on the surface will become very dense and it will turn golden. As you stir you should see little brown flecks coming up into the pan, the butter will turn a golden colour and it will have a toasted, caramelized and nutty aroma.
Immediately pour the browned butter out into a clean bowl and let it cool for 10-15 minutes.
Add brown sugar, white sugar and vanilla to the cooled brown butter and whisk to blend. Add whole egg and whisk until incorporated. Whisk in egg yolk until the mixture is smooth, glossy and creamy-looking, then whisk in baking soda and salt.
Add the flour and fold it in until mostly combined, then fold in chocolate chunks. Cover the dough and refrigerate for 30 minutes while you preheat the oven.
Preheat your oven to 350°F. Line two large baking sheets with parchment paper and set aside.
Divide dough into 16 portions. Roll into smooth balls and place them on prepared baking sheets spacing them 2 inches apart. Flatten slightly and bake for 9-11 minutes until golden around the edges and still slightly gooey in the center (they will set as they cool). Let cookies cool for 1 minute on the baking sheet and then transfer to a wire rack to cool completely.